Slow Cooker Potato Leek Soup
Delicious slow-cooked potato and leek soup packed with vegetables and spices is a cozy, heartwarming one-pot meal perfect for a cold night.
Servings: 8 servings
Calories: 385kcal
Equipment
Ingredients
- 4 cups water or chicken/vegetable broth homemade or store-bought
- 4 potatoes Yukon or Russet, peeled and cubed
- 1 ½ cups cabbage chopped
- 1 leek diced
- 1 onion chopped
- 2 carrots diced
- 1 parsnip diced
- 1 teaspoon salt
- ½ teaspoon caraway seeds
- ½ teaspoon black pepper
- 1 bay leaf
- ½ cup sour cream
- 1 pound bacon cooked and crumbled
- ¼ cup parsley freshly chopped
Instructions
- Add the following ingredients in the slow cooker: water or broth, potatoes, cabbage, leeks, onions, carrots, parsnips, salt, caraway seeds, black pepper, and a bay leaf.
- Cover the slow cooker. Set it to cook on LOW for 8 hours or on HIGH for 4 hours, depending on your schedule.
- If your bacon is not yet cooked, do so during the cooking time of the soup.
- After the soup has cooked, open the slow cooker and remove the bay leaf, discarding it.
- Scoop out ½ cup of the hot liquid from the soup and mix it with the sour cream in a small bowl until well combined.
- Pour the sour cream mixture and the cooked, crumbled bacon back into the slow cooker. Stir the soup until the sour cream and bacon are evenly distributed throughout.
- Garnish the soup with freshly chopped parsley before serving.
Notes
Cook's Notes:
- Potato Choice: Russet or Yukon Gold potatoes are preferred because their starch content allows them to thicken the soup naturally.
- Preparing Leeks: Ensure you wash leeks thoroughly to remove any dirt trapped between the layers before chopping.
- Bacon Tips: For added convenience, bacon can be cooked ahead of time and stored in the refrigerator until needed. Alternatively, pre-cooked bacon bits can be used for an even quicker option.
- Serving Suggestion: This soup pairs wonderfully with a side of crusty bread for dipping or a light, crisp salad for a balanced meal.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup without the sour cream for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding sour cream just before serving.
- Reheating: When reheating the soup, do so gently over medium heat, stirring occasionally to prevent sticking and ensure even warming.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 29g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 701mg | Potassium: 776mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3019IU | Vitamin C: 35mg | Calcium: 65mg | Iron: 2mg
